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Nigari: the Bitter Liquor Left When Sea Salt Crystallises
Boil seawater down and common salt crystallises first; what stays behind is a bitter liquor, mostly magnesium chloride. Salt makers called it bittern and kept it out of the salt, Andrew Ure (1839) notes, because it spoils it. In Japan it is nigari, from the word for bitter, and it is what sets soy milk into tofu.
Olùbẹ̀rẹ̀
A day of boiling
Ìlànà
1
1
Boil the seawater down
Boil the seawater down
Boil clean seawater in an iron kettle over a wood fire, topping it up, until salt crystals start to form on the surface and fall.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Omi òkun20 lítà
Igi Ìdáná1 as requiredÀwọn irinṣẹ́ tí a nílò:
Kẹ́tù Irin
Ihò iná2
2
Rake out the salt
Rake out the salt
Keep it simmering and scoop the salt out as it crystallises into a draining basket over a bowl. Stop before the pan runs dry: the last liquor is the bittern.
Àwọn irinṣẹ́ tí a nílò:
Ṣíbí Igi
Àwọn agbọ̀n ìsàn
Abọ́Kẹ́tù Irin3
3
Collect the drips
Collect the drips
Let the salt drain for a day or two. Pour what drips into the bowl together with the liquor left in the kettle: that is nigari.
Àwọn irinṣẹ́ tí a nílò:
Àwọn agbọ̀n ìsànAbọ́4
4
Bottle it
Bottle it
Keep the liquid nigari in a stoppered bottle. It is very bitter; it is a coagulant, not a seasoning.
Àwọn irinṣẹ́ tí a nílò:
Àwọn ìgò dígí pẹ̀lú ìdéríÌtọ́nisọ́nà yìí ń ṣe
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